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Bada Story – Great Korean Hwe (Sashimi) In Flushing

was everything fresh out of the tank, even on that bigger sashimi platter and the sea cucumber, etc? Just curious, because at $65 pp, that actually sounds like a great deal.

about 2 hours ago
FattyDumplin in Outer Boroughs

How many different types of fish have you tried?

Too lazy to write out a list. But so far, haven't seen anything on others' list that I haven't had... I guess that's due to a few factors... 1) I grew up an avid fisherman and have ventured all over to fish (and then eat what I catch) 2) my parents ardently believed that any fish was brain food 3) i love eating sushi and am pretty adventurous and am the type to order something off the list because its something new.

about 12 hours ago
FattyDumplin in General Topics

Sushi Sam's - My First Time, But Not My Last [San Mateo]

Where was your uni from? Sam said the one he had the night I was there was local and it was fantastic... I'm a huge fan of Santa Barbara uni and this was much better!

Also, while I've complained about some of the saucing, I really enjoy his sushi rice. So i can't go nigiri. Unfortunate as I generally try to go low carb, except here.

Dittmers (Los Altos)

I continue to love this place. The sausages are top notch. And their prime meats are truly prime, unlike WF or Costco, without breaking the bank. I am about to eat a just off the grill prime sirloin I got for $12/lb. I just cut off the edge and it is flavorful, tender and nicely fatty throughout. If you're looking for a solid, reasonably priced butcher in South Bay, I highly recommend!

What sauce would your recommend for grilled asparagus?

same here... olive oil, S/P and lemon juice. my kids love it, and they are picky as well when it comes to vegetables.

Jan 22, 2015
FattyDumplin in Home Cooking

Sushi Sam's - My First Time, But Not My Last [San Mateo]

Good to hear. This has become my go-to place for great sushi in the bay area.

Where should we eat dinner? [Cupertino / Saratoga area]

Ok, so I ordered this expecting the lamb with green onion. Then this pile of not what I wanted came. My wife said that's how it's always been, but I don't recall. The owner is still the same, but not sure about the chef. Most of what I had was ok that night, but not great.

Fried rice always sticks

I think your use of basmati rice may be the issue. My suspicion was that basmati is drier than the typical short / medium grain rice we use at home for fried rice. And Google confirms it (at least one source did): " long-grain varieties, such as basmati, are high in amylose and cook up drier and firmer."

So i wonder if the issue isn't too much moisture, but in fact too little. Anyways, just a thought and perhaps you can try another type of rice grain and see if you have better results.

Jan 20, 2015
FattyDumplin in Home Cooking

steamed sea bass chinese banquet what size help!

i'm confused... 7" seems incredibly small. you're talking about less than 1/2lb per fish. I've caught sunfish from the creek by my house growing up around that size, and you would have to fry up a good 5 - 7 of those per person to have a decent amount of meat.

also, that seems pretty light overall for a group of 8.

Jan 18, 2015
FattyDumplin in Manhattan

Sushi Sam's - My First Time, But Not My Last [San Mateo]

tried it for dinnner at the bar with Sam this time. I should have read my own review, because once again, i got fooled into Anago and disliked it greatly. Sheesh, you would think i'd learn. But onto the highlights. Just one comment, I love the shari (perfect proportion, warm, perfectly cooked) and the fish is always generous without being obnoxiously sized, but sometimes the more over the top flavoring / toppings can be distracting.

White King Salmon - I'd never had this. Really delicious. Had 2 of these. I should have tried it side by side with regular way king, but don't think he had it last night.

Yokowa Baby Tuna - possibly one of my favorite pieces of sushi ever. the color reminds we of toro and the mouth feel / richness is similar. Had 3 of these and would have had more, had they not run out...

Miyazaki Beef nigiri - oh good god... I'd read about this but missed it on the menu until Sam recommended it. At $24 per order, it wasn't cheap, but this is the real deal and incredibly unctuous and flavorful. It's seared and then lightly bathed in ponzu. My friend and I split 4 orders of this and then debated having more, but felt guilty

Local Uni - really good. Sweet and fresh!

Blue Shrimp - just as i remembered it. No complaints.

Buri - had never had this, but was just as Ive read on these boards, nice and fatty.

Also had Maguro (Excellent quality, but non-chu toro or o toro maguro has never really blown me away except for the zuke style at my favorite place in SD), Shima Aji (very good), black cod (bleh, too rich), crab salad (looked really good, but didn't have good texture... too mushy almost and too mayo-ed up), Engawa (i'm a sucker for the texture), Barracuda (nice firm fish that had seared skin)

I apologize for my lack of sophistication in the descriptions... I know what does / doesn't taste good to me, but am not the best at describing it! But, to me, Sam's is the best spot in the Bay Area for sushi I've been to and in fact, have already promised my 6 yerar old that i'm taking him there for dinner for his birthday in march.

Where should we eat dinner? [Cupertino / Saratoga area]

unfortunately, we rarely do sichuan, only because with kids, tough to find goo stuff for them to eat...

i well say that we went back to Eastern House and it wasn't what i recalled... Their lamb with green scallion is nothing like the style I get in LA (very thinly sliced with slivers of green onions) and instead was more americanized (lamb with white onion). and they didn't have hte sour cabbage and tripe that I thought they did. I guess my memory served me incorrectly. It was a decent meal, but if you like the chinese islamic style, the ones in LA are much much better.

steamed sea bass chinese banquet what size help!

If you're doing banquet, I think 3-4lbs suffices, especially if you are getting all the other good stuff. We do banquets with my inlaws for 5 adults and one big eating kid and do about 2 lbs but that's bc we also get a huge lobster, 1-2 other meat dishes, veggies, soup, etc.

Jan 16, 2015
FattyDumplin in Manhattan

Favorite sushi fillings?

This is almost exactly what we do! Japanese omelette, yellow pickled radish, surimi and pork floss. one of my favoirte childhood treats.

Lotus of Siam: Still wonderful but...

mama chens in cupertino (SF / Silicon Valley). its a $23 pot called white pomfret soup or something. delicious.

Jan 13, 2015
FattyDumplin in Las Vegas

Lotus of Siam: Still wonderful but...

that texture combination sounds amazing... there is a soup that I get at a local taiwanese shop that is basically a classic taiwanese soup base (so milky white, shallots, garlic and cilantro) + vermicelli + clams + fried white pomfret. So the soup gets the aroma fo the clams and pomfret, but then you get these delicious chunks of pomfret that are almost as you described where the skin is soaked in soup but retains a little texture and the meat inside is perfectly cooked. one of my favorite soups ever. gotta try this sheetfish soup if i ever go back to LOS.

Jan 12, 2015
FattyDumplin in Las Vegas

Lotus of Siam: Still wonderful but...

Ive read that review and in fact asked about the soup because it sounds different from the typical hot / sour profile and I couldn't remember the darn name and so the waiter couldn't help me... I really did want to try it as you had raved about it so much.

Jan 11, 2015
FattyDumplin in Las Vegas

Lotus of Siam: Still wonderful but...

Haha, well I didn't know how much of a fan you were! 5 times in a single vacation is incredible!

Jan 11, 2015
FattyDumplin in Las Vegas

Lotus of Siam: Still wonderful but...

I appreciate the response and the politeness... Definitely not trying to yuck anyone's yum. Perhaps I just went in w too high expectations vs an LU which is really a hole in the wall. Now, not every dish crossed over, but the two that did (sour sausage and crispy pork) I clearly preferred LU. May have just been the holiday rush, but I didn't walk away from LOS blown away by any particular dish.

That said, you are probably right that across the board, Los is better than LU. When I wrote my original post, I was definitely more thinking about Lers Ros in SF. While LU is good, I've also had some stinkers there, like their rendition of garlic frog. I can't say I've had any stinkers at either Lers Ros or LOS. With LU it was more the price point that helps it's case.

Jan 10, 2015
FattyDumplin in Las Vegas

Chinese Cuts of Meat

don't think it's drop flap meat. i know exactly what jzc is talking about, but have no idea what it is called in english. It's my favorite cut to have in taiwanese beef noodle soup

Lotus of Siam: Still wonderful but...

We were here over Xmas. Maybe I ordered wrong, but I just wasn't that impressed. I feel that my meals at Larb Ubol in NYC and Lers Ros in SF were better in taste and value. We ordered (going off memory which is hazy...):

Garlic shrimp: The shrimp were huge and the crunchy shells were a nice touch. That being said, I vastly prefer the chinese salt and pepper variety as this one felt very greasy after a couple shrimp and shells. I'd also note that I find Lers Ros garlic frog to be more "garlickly" and enjoyable.

Drunken Noodles with Seabass: The seabass was perfectly fried. But the noodles weren't a standout in my mind. They were good enough, but nothing better than I've had at other quality Thai places.

Sour Sausage: I thought this was really mediocre. I'm talking about the one that comes sliced and with peanuts. The version at Larb Ubol has much better texture and flavor. I stopped eating this after awhile, while I can put down 2 plates of this at Larb Ubol.

Nam Kao Tod: Crispy rice and sour sausage. I really enjoyed this dish. Was in my face, spicy, sour and pungent. Probably my favorite dish of the night.

Chargrilled Catfish: I enjoyed both sauces that came with this, but wasn't a huge fan of the catfish. While some sections were well bbq'ed and maintained the firmness, other areas were a bit overcooked and had gotten mushy. I probably wouldn't order this again and probably would have enjoyed these same sauces on something like a snapper steamed in banana leaf.

Crispy Pork Belly: This came in chunks and I thought the execution was superior at Larb Ubol, as the pork was a bit overcooked for my taste. The best renditions I've had are crispy on the outside but still juicy and succulent on the inside.

We had a couple soups as well which I won't review because i've never been a fan of Thai soups in general. And probably a couple other dishes I'm missing now...

Overall, the meal was good, I'd call it a solid B. But I was really looking forward to the meal as a test versus the places I enjoy in my home cities and I'm not sure I'd go out of my way to come back the next time I'm in Vegas.

FD

Jan 09, 2015
FattyDumplin in Las Vegas

Asian pears- what's the attraction?

i haven't found they do. if anything, the fruits start to sag and look droopy. maybe because they are so full of juice. at some point, they begin to develop a more "alcohol-y" taste, sooner than you would see western apple / pear varieties do so.

Jan 08, 2015
FattyDumplin in General Topics

First time posters

But, if the OP isn't responding to questions and the thread spins out of control, whose fault is that? The OP for not responding or all the other posters for not stopping posting when its clear basic questions aren't being answered? Generally, for those random one threads, someone pretty early on asks some basic clarifying questions and if the OP doesn't respond, isn't that a clear signal to just let the thread die? Yet, many of these threads go on and on and devolve into silliness.

I don't mind the "now you see me, now you don't" posters. If anything, they end up creating these random threads that I get a laugh out of.

Despite all the recent hoopla, I still immensely enjoy reading posts from both regulars and newbies and still find myself learning a lot about various cities, cuisines, etc. I see no need to throw up hoops that might otherwise discourage new posters.

Asian pears- what's the attraction?

You're not getting the right ones then, based on your description... The ones we get at our local farmers market are incredibly aromatic and super sweet. To the point where I only get them for the kids because I tend to like less sweet fruits. I can see the comparison to jicama, but a good asian pear should be sweeter and more fragrant.

Re spaghetti squash, i totally agree!

The most tender cut of beef?

Haha. Absolutely... I was being jokey / jerky... It is definitely a steak in most peoples eyes. I just never got into it myself.

Jan 01, 2015
FattyDumplin in General Topics

The most tender cut of beef?

But at least they are steak, unlike tenderloin... I jest, but to me, I've never considered tenderloin a steak in the truest sense. It's a decent enough cut of beef, but none of the fatty, chewy and aromatic goodness of a strip / ribeye / hanger, etc.

Jan 01, 2015
FattyDumplin in General Topics
1

Accommodating a Party Guest-What is Reasonable?

Clearly, this "guy" is Roz.

The most tender cut of beef?

Not sure abt naming but it is very versatile. Grilled up to medium rare / medium, it is a tender but still steak like "chew" and flavorful. Have also done it as a roast and my butcher keeps saying I can braise it. If you get the flat iron roast, it is basically the top and bottom steak with a layer of sinew in between... The longer you cook it, the more that middle layer melts away.

Dec 29, 2014
FattyDumplin in General Topics

What to tip at authentic Chinese/dim sum?

Yeah, that was my original question as well to the poster, whether the tipping standard was diff between Chinese and non chinese restos.

Dec 29, 2014
FattyDumplin in Not About Food

Good way to doctor up jar spaghetti sauce?

I add a short rib or two and simmer... Adds a richness to the sauce and the short rib comes out tender and tasty.

Dec 29, 2014
FattyDumplin in Home Cooking

What to tip at authentic Chinese/dim sum?

Not how NYC is either... Poster above was full of s---. Especially with each successive generation in the U.S., the concept of Chinese people being cheap tippers is increasingly a relic of the past. Heck, even my parents who moved here in the 70s and were pretty poor tippers have adjusted over the years and are now15-20% range everywhere.

Dec 29, 2014
FattyDumplin in Not About Food